Honey Dew Lime Ice Cream

We are in the height of honey dew melon season (along with watermelon and cantaloupe). I love them all but when you get a good one...nothing can beat the beautiful sweetness of a good honey dew.

I recently had 2 honey dew melons and knew I couldn't eat them both on my own before they went bad.
Sir Sportsalot and my youngest daughter aren't fans of it. My oldest daughter is, but she's so busy I hardly see her. With that in mind, I wanted to make something that would preserve the melon so nothing would go to waste.

I cut one of the melons open and was so disappointed. No flavor what so ever. Can't use that in ice cream. Honey dew has such a delicate flavor as it is, that it would've been completely lost in the cream. Thank God the second one was amazing! Plus this recipe only uses 2 cups so there was plenty leftover for enjoying on it's own.

Honey Dew Lime Ice Cream

Printable Version
Makes about 5 cups

2 cups chopped honey dew

juice from 1 lime (or 2 if your lime isn’t “juicy”)

2 ¼ cup whipping cream

⅔ cup sugar

pinch of salt

Zest from one lime

In a food processor or blender, puree the honey dew and lime juice.

In a medium size bowl, whisk together the cream, sugar and salt until sugar dissolves.

Pour honey dew mixture into cream mixture. Add the half of the lime zest and stir to combine. 

Cover and refrigerate for 1 - 2 hours or over night. The longer you chill it, the creamier your ice cream will be (says Alton Brown).

Taste your mixture. Add a bit more lime zest if desired. Save the rest to garnish.

Pour the mixture into your ice cream maker and process according to your ice cream maker’s instructions.

Garnish with lime zest and chunks of honey dew if desired and enjoy.

The lime is a surprising flavor enhancer and if used sparingly, doesn't over power the delicate flavors of the melon. This ice cream is refreshing and subtle in it's richness making you want to savor each bite before digging in for more.